Pandough
Full Strength Unbleached

General Mills Full Strength Unbleached

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General Mills Full Strength unbleached spring-wheat bread flour, about 12.6% protein. Foodservice bread flour with less chew than All Trumps. Protein is the published strength signal; no Chopin W on GM sheets.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 12 h at 22°C, inside a 8–16 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 61–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

General Mills Full Strength unbleached spring-wheat bread flour, about 12.6% protein. Foodservice bread flour with less chew than All Trumps. Protein is the published strength signal; no Chopin W on GM sheets.

General Mills Full Strength Unbleached fermentation range

The catalog window for General Mills Full Strength Unbleached is 24–72 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

unbleached, artisan, pizza, general-mills, professional, bread, spring-wheat

Bakes with this flour

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Technical Specifications

Absorption
62%
Mix Time
10-15 min

Full Strength Unbleached vs All-Purpose Flour

All-Purpose Flour
All-Purpose Flour
Strength
StrongStrong
Protein
12.6%11.7%-0.9%
Hydration
——
Maturation
8-16h 22°C—